Target: 6 × 4 inches · landscape

Beef Hamburg Steaks with Curry Rice and Crispy Onions

60 min · 4 servings

Ingredients

□ 1 1/2 cups Japanese short-grain rice

□ 2 cups water, divided

□ 1 tbsp unsalted butter

□ 1 tbsp mild curry powder

□ 3/4 tsp kosher salt, divided

□ 1 1/2 lb 85% lean ground beef

□ 1/3 cup panko

□ 1 large egg

□ 1 medium yellow onion, finely grated

□ 1 tbsp whole milk

□ 1 tbsp soy sauce

□ 1/2 tsp freshly ground black pepper

□ 1/3 cup neutral oil

□ 1 large shallot, thinly sliced

□ 3/4 cup plain whole-milk Greek yogurt

□ 2 scallions, thinly sliced

□ 1 tsp rice vinegar

1. Rinse the rice. Bloom curry powder in butter; add rice, water, and salt, then cook covered and let stand off heat.

2. Stir together yogurt, scallions, and vinegar. Gently mix beef with panko, egg, grated onion, milk, soy, pepper, and salt; shape four patties.

3. Fry sliced shallots until crisp. Brown the patties in batches in the same skillet.

4. Add water, cover, and steam patties until they reach 160 F; rest. Serve over curry rice with scallion yogurt and crisp shallots.

Cook’s note: Mix gently; add shallots at serving so patties stay tender and the topping crisp.